Asian, Dairy-Free, Gluten-Free, Low Sugar, Salad, Side, Vegan, Vegetarian

Refreshingly Crisp Cucumber Salad


This salad is perfectly refreshing. Light, crisp and just different. How many salads have you had that are just cucumber? Plus, spiralizing any vegetable automatically takes it up a notch. Maybe that’s just me, but it’s different a uniquely fun way to enjoy some veggies. Add the flavors of cilantro, fresh ginger and sesame and this Spiralized Asian Cucumber Salad is sure to cool you down. [Note: this is best consumed within 1-2 days of making, but I doubt that will be a problem because you won’t be able to get enough!]

Ingredients (serves 2-4).

For the Dressing:

  • 1/8 to 1/4 c rice vinegar
  • 2 t sesame oil
  • 1/2 t Aloha coconut (natural sweetener) or sweetener of choice
  • 1 t minced garlic
  • 1 heaping t fresh ginger, minced
  • 1/4 t red pepper flakes

For the Salad:

  • 1 large cucumber, washed
  • 1 scallion, chopped
  • 2 T fresh cilantro, chopped
  • Salt to taste
  • Sesame seeds to garnish
  • Red pepper flakes to garnish

Please Note: I have received products from Aloha in the past. I only post recipes with their products that I have made and loved myself.


  1. Spiralize cucumber. Using a sharp knife, cut pile into thirds — this just helps to create shorter “noodles” that are easier to eat. With the remaining end that isn’t enough to go through the spiralizer, slice into medallions. Cut each medallion in half and thinly slice halves.
  2. Add cucumbers, cilantro and scallions to a large bowl.
  3. In a smaller bowl, whisk all ingredients. Pour over the salad. Toss well and add salt to taste.
  4. Garnish with sesame seeds and red pepper flakes (optional) before serving.
  5. Enjoy!

Adapted from Two Peas & Their Pod‘s “Asian Cucumber Salad.”


Suggested Pairings.




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